Trim the ends off the mushroom stems and wipe the caps clean with a damp paper
towel.

Cut each cap into 1/2-inch-thick slices.

Heat the oil in a large nonstick frying pan (or a wok). Add the onion, pepper,
and garlic and cook over medium heat until just beginning to brown, about 4
minutes, stirring a needed with a wooden spoon.

Increase the heat to high and stir in the mushrooms and two
tablespoons parsley. Cook until the vegetables are lightly browned, about 2
minutes.

Stir in the tomatoes and cook 7until the mushrooms are tender and most of the
mushroom and tomato juices have evaporated, 3 to 5 minutes. Stir in the paprika
and cook for 1 minute.

Stir in the broth and bring to a boil. Briskly simmer the paprikash until the
sauce thickens. Stir in the sour cream, and season with salt and pepper.
Sprinkle the remaining parsley on top and serve over rice or homemade pasta.